Feta & Honey Ice Cream with Crispy Phyllo Shards
A delightful dessert that combines creamy feta cheese and honey with crispy phyllo shards for a unique and impressive treat.
Servings: 4 servings
Calories: 350kcal
Ingredients
Ice Cream Base
- 300 ml whole milk A rich base that adds creaminess
- 300 ml heavy cream For that indulgent, velvety texture
- 100 g caster sugar Giving the perfect sweetness balance
- 4 large egg yolks Adding a luxurious richness
- 120 g feta cheese (crumbled) Creating a savory yet sweet profile
- 1 tsp lemon zest Brightening up the flavors
- 1 pinch salt Enhancing all the flavors
- 4 tbsp runny honey For natural sweetness and depth
- 1 small sprig fresh thyme or rosemary (optional) Adding aromatic notes
Phyllo Shards
- 4 sheets phyllo dough Contributing a wonderful crisp texture
- 3 tbsp melted butter To brush on the phyllo sheets
- 1 tbsp sesame seeds or nigella seeds (optional) For added crunch
- 1 pinch flaky salt Amplifying the flavor of the phyllo
Toppings (Optional)
- Crushed pistachios For a nutty, crunchy topping
- Extra lemon zest For freshness
- Tiny oregano or mint leaves For an herbal touch
Instructions
Prepare the Base
- In a saucepan, heat the whole milk and heavy cream until steaming but not boiling.
- In a separate bowl, whisk the egg yolks with caster sugar until pale and slightly thick.
- Gradually pour the warm milk mixture over the yolks, whisking constantly to avoid scrambling.
- Transfer back to the saucepan and cook on low heat, stirring gently until the mixture thickens enough to coat the back of a spoon.
Incorporate Cheese and Zest
- Remove the pot from the heat and stir in the crumbled feta cheese, lemon zest, and a pinch of salt.
- Blend the mixture until smooth using an immersion blender.
- For an extra-smooth texture, strain the mixture if desired.
- Allow it to cool completely, then chill in the fridge for at least 4 hours or overnight.
Churn the Ice Cream
- Once your mixture is chilled, pour it into your ice cream machine and churn it according to the manufacturer’s instructions.
- Transfer it to a container and freeze for 2–4 hours to firm up the ice cream.
Make the Phyllo Shards
- Preheat the oven to 180°C (350°F).
- Brush the phyllo sheets with melted butter, sprinkling them with sesame seeds or nigella seeds and a pinch of flaky salt.
- Layer and fold the sheets to your liking and bake on a baking tray until golden and crispy, which should take around 8–10 minutes.
- Let them cool before breaking them into rustic shards.
Prepare the Honey
- In a small saucepan, gently heat the honey with a small sprig of fresh thyme or rosemary until fragrant.
- Remove the herbs before serving to maintain a clean flavor.
Assemble and Serve
- Scoop the feta ice cream into small bowls.
- Drizzle the warm honey over the top, scatter crushed pistachios and extra lemon zest, and serve with the crispy phyllo shards either tucked in or alongside.
Notes
Ensure the milk and cream mixture does not boil when you blend it with the egg yolks. Use high-quality feta cheese for a richer flavor and consider infusing the honey with other herbs for a more aromatic experience.